Aubergine, prawn & chorizo salad with preserved lemon dressing
Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
Courgette, mint, ricotta & chilli salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 courgettessliced 2-3mm thick lengthways
- 3 tbsp olive oil
- ½ tbsp red wine vinegar
- 1 ½ red chilliesfinely chopped
- large handful mintfinely chopped
- small knob of butter
- 2 tbsp pine nut
- 2 handfuls rocketleaves
- 100g ricotta
Nutrition: per serving
- kcal204
- fat18g
- saturates4g
- carbs4g
- sugars3g
- fibre2g
- protein7g
- salt0.1g
Method
step 1
Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)
step 2
Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
step 3
Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
step 4
To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.
